How To Make Borscht (Beetroot Soup) | Ep 535

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides creaminess with fewer calories.

beetroot

🥗Healthier: red cabbage

💰Cheaper: canned beets

Canned beets are often less expensive and ready to use.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often cheaper.

Finely dice 1 red onion and set aside.

Finely slice 3 celery stalks and set aside.

Peel and grate 5 small beet roots, wearing gloves to avoid staining.

Heat a pot on medium to high heat and add 3 to 4 tablespoons of olive oil.

Add the grated beetroot to the pot and reduce heat to medium, cooking lightly for about 5 minutes.

After 5 minutes, add the diced onion and sliced celery to the pot and cook for another 5 minutes.

Peel and thinly slice 2 carrots and cube 2 washed potatoes (skin on).

Add the carrots and potatoes to the pot along with 2 heaping tablespoons of tomato paste.

Pour in 10 cups of chicken stock (or water for a vegetarian option) and mix well.

Increase heat to medium-high to bring to a boil, then season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried dill, and 3 crushed garlic cloves.

Once boiling, reduce heat to medium and simmer for about 15 minutes until thickened.

After 15 minutes, turn heat down to low and stir in 1 tablespoon of white vinegar, cooking for an additional 2 to 3 minutes.

Turn off the heat and serve, finishing with a dollop of greek yogurt or sour cream.

Cooking Techniques

Equipment Needed

Spice Level: